Side Pannel
Scalloped Salmon or Trout
Ingredients List
- 1/2 lb Cold cooked salmon or trout
- - (sea or river trout)
- 1/2 lb Florentine fennel
- - (trimmed weight)
- 1/2 lb Steaky bacon
- 2 oz Butter
- 1 1/2 oz Flour
- 1/2 pt Whole milk
- 1/4 pt Fish stock
- Lemon juice
- Dijon mustard
- Toasted or fried breadcrumbs
Directions
Serves 8 as an appetizer, or 3-4 as a main course.
Trim the fennel in the usual way, scraping away fibrous threads with a
potato peeler, or remove and discard the outer layers if they are
tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz
melted butter. Half cover the pan and leave to cook gently for 10 minutes
just shaking the pan occasionally. Add the bacon, cut into snippets,
increase heat and cook, stirring frequently, for several minutes until the
bacon is cooked and the fennel is steaked with gold. Season with a good
squeeze of lemon and plenty of pepper, and set aside to cool before mixing
with the fish, which should be broken into large chunks.
Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock,
and simmer gently, half covered, for about 10 minutes. Away from the heat,
season with scant 1 teaspoon mustard, a little salt and plenty of pepper.
Gently fold in the fish mixture and divide between 8 small scallop shells
or cocottes or put it all into one large gratin dish. Cover with foil and
reheat in the oven straight away, or if preparing ahead, set aside in a
cool place until close to serving time. If the mixture is cold when it goes
into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas
mark 7 to become thoroughly heated through. Stand the dish(es) on a
pre-heated baking sheet to help speed things up. When thoroughly hot,
remove the foil and sprinkle the fish mixture generously with freshly
toasted or fried breadcrumbs immediately before serving.
Trim the fennel in the usual way, scraping away fibrous threads with a
potato peeler, or remove and discard the outer layers if they are
tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz
melted butter. Half cover the pan and leave to cook gently for 10 minutes
just shaking the pan occasionally. Add the bacon, cut into snippets,
increase heat and cook, stirring frequently, for several minutes until the
bacon is cooked and the fennel is steaked with gold. Season with a good
squeeze of lemon and plenty of pepper, and set aside to cool before mixing
with the fish, which should be broken into large chunks.
Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock,
and simmer gently, half covered, for about 10 minutes. Away from the heat,
season with scant 1 teaspoon mustard, a little salt and plenty of pepper.
Gently fold in the fish mixture and divide between 8 small scallop shells
or cocottes or put it all into one large gratin dish. Cover with foil and
reheat in the oven straight away, or if preparing ahead, set aside in a
cool place until close to serving time. If the mixture is cold when it goes
into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas
mark 7 to become thoroughly heated through. Stand the dish(es) on a
pre-heated baking sheet to help speed things up. When thoroughly hot,
remove the foil and sprinkle the fish mixture generously with freshly
toasted or fried breadcrumbs immediately before serving.
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